With my love of eggplant, lunch came around and I thought I would make a quick and easy meal with it. Plus, I had some wild rice from the previous day, what luck! This will make a great meal for dinner as well. With eggplant high in antioxidants and so many nutrients which help you fight cancer to helping your blood sugar this plant benefits you in so many ways.
You can always salt your eggplant but for this recipe I skipped this step. Some people really like salting their eggplant leaving it sit for 30 minutes then rinsing but I had a time crunch and didn’t want to wait any more than was needed.
Garlic Eggplant with Wild Rice
1 small eggplant washed and diced (I peeled mine but if you want you can leave the skin on)
4-5 cloves of garlic diced.
3-4 green onions washed and diced.
1 Tablespoon Olive Oil
1 cup of veggie broth
1- 1 1/2 Teaspoons of cornstarch
2 Tablespoon of brown sugar
2/3 Cup of Soy sauce
per your taste onion powder, garlic powder and ground black pepper (if you like a little fire add red pepper flakes)
In a frying pan pour olive oil in then add cubed eggplant start to brown the eggplant then add garlic and towards the end the green onion. This can go fast, so a good do ahead tip is getting the sauce together. as you brown the eggplant. Mix broth, cornstarch, brown sugar and soy sauce with the seasoning in a bowl set a side.
After the eggplant, garlic and onion are nicely brown stir in the sauce. Continue to stir for a few minutes until it is a nice thickness. Simmer a few more minutes remove from heat. Pour over wild rice that is cooked per the packaged instructions. I have also had this over quinoa.
Just shy of a half hour (if you cook the rice ahead of time) you have a really good meal.
